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Hot Frank And Rice Salad

Chef.at.Home's picture
Ingredients
  Regular rice 3⁄4 Cup (12 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Prepared mustard 2 Tablespoon
  Sugar 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Frankfurters 1 Pound, cut in 1-inch pieces (8 To 10)
  Bacon slices 4 , crisp cooked, drained, and crumbled
  Chopped celery 1⁄2 Cup (8 tbs)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Sliced green onion with tops 1⁄4 Cup (4 tbs)
  Sweet pickle relish 1⁄4 Cup (4 tbs)
Directions

In a saucepan prepare rice according to package directions, except substitute the 1 1/2 cups chicken broth for the water and omit the salt.
In small saucepan melt butter or margarine; blend in flour, mustard, sugar, and pepper.
Add the 1 cup chicken broth all at once; cook and stir till thickened and bubbly.
Stir into rice with franks, bacon, celery, olives, onion, and pickle relish.
Turn into a 2-quart casserole.
Bake, uncovered, at 375° till mixture is heated through, about 30 minutes.
Garnish with more bacon and sliced pitted ripe olives, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

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